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Characteristics of good practice in food technology.

Material type: TextTextPublication details: London : HMSO, 1996.Description: 40 p. : col. illISBN:
  • 0112709516
Subject(s): Summary: This publications in intended to help schools to implement food technology as part of the National Curriculum for design and technology. It identifies the characteristics of good practice in Key Stages 1 to 4 and describes the content of the food technology curriculum in those schools where standards were high. In addition, it contains and industrial perspective which helps set work covered in the food technology curriculum within a broader, realistic context of commercial food manufacture.
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Item type Current library Collection Call number Status Notes Date due Barcode
Vertical File Vertical File Matheson Library Vertical File Vertical Files 664 C469 (Browse shelf(Opens below)) 127 127018
Books Books Matheson Library Main Collection Main Collection 664 C469 (Browse shelf(Opens below)) Available Recat. 127017

Key stages 1 to 4.

This publications in intended to help schools to implement food technology as part of the National Curriculum for design and technology. It identifies the characteristics of good practice in Key Stages 1 to 4 and describes the content of the food technology curriculum in those schools where standards were high. In addition, it contains and industrial perspective which helps set work covered in the food technology curriculum within a broader, realistic context of commercial food manufacture.

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